Crispy Garlic Butter Melting Potatoes
✨ Why This Recipe Works
Golden and caramelized on the outside, ultra-creamy and buttery inside—thick Yukon Gold potato rounds roasted at high heat and finished in rich herb broth.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Crispy Garlic Butter Melting Potatoes brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 55 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 2 lbs Yukon Gold potatoes (peeled and sliced into 1-inch thick rounds, patted dry)
- 4 tbsp Unsalted butter (melted)
- 2 tbsp Extra virgin olive oil
- 4 cloves Fresh garlic cloves (lightly smashed with the flat of a knife)
- 1 cup Chicken broth or rich vegetable broth
- 1 tsp Fresh thyme leaves
- 1 tsp Fresh rosemary (finely chopped)
- 1 tsp Kosher salt
- 1/2 tsp Freshly cracked black pepper
- 1 pinch Flaky sea salt (like Maldon) & fresh herb sprigs for finishing
👨🍳 Step-by-Step Instructions
Prep & Preheat
Preheat your oven to 450°F (230°C). Peel the Yukon Gold potatoes and slice them into uniform, thick 1-inch rounds. Pat the rounds completely dry with paper towels to ensure maximum caramelization.
Toss in Herb Butter
Place the potato slices into a large bowl. Drizzle with melted butter, olive oil, kosher salt, black pepper, fresh thyme, and chopped rosemary. Toss thoroughly until every surface is well-slicked and seasoned.
First Roast (Caramelize Bottoms)
Arrange the potatoes in a single layer in a 12-inch cast-iron skillet, heavy metal roasting pan, or baking dish, ensuring they don't overlap. Roast for 20 to 25 minutes until the undersides are deeply golden-brown and caramelized.
Flip & Second Roast
Carefully flip each potato round over using a thin metal spatula. Roast for an additional 15 to 20 minutes until the second side is equally golden and crisp.
Add Broth & Garlic (The Melting Braise)
Carefully remove the pan from the oven. Pour the broth into the base of the pan around the potatoes (do not pour directly over the crispy tops). Scatter the smashed garlic cloves between the rounds. Return to the oven and roast for another 15 to 20 minutes, until the broth has mostly reduced and absorbed, leaving the interiors extraordinarily soft and creamy.
Baste, Garnish & Serve
Brush the glossy tops with the reduced buttery pan juices. Sprinkle with flaky sea salt and fresh thyme or rosemary. Serve immediately while piping hot and luscious!
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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